Stew Recipe

Lamb and barley are a classic. Avoid the more expensive cuts; lamb shanks and even lamb neck bones flavor and thicken the stew. Preliminaries Trim excessive fat from the lamb.Heat pan And decide what the fat will be: olive oil,  or a combo of butter, bacon or nearly any other fat and/or oil.Heat oil And start to rummage for the veggies.Brown lamb And chop the onion and garlic.Sauté onion and garlic As usual, the onion is first. Saute till translucent (or till browned.) … [Read more...]